Friday, October 13, 2017

Classic Creamed Potatoes and Onions (1960)

"Peel and quarter enough potatoes and onions to make 3 cups each.  Simmer in just enough salted water to cover until cooked.

Drain off liquid, and replace with 1-1/2 cups rich milk and 1/2 cup cream.  Add 3 tablespoons butter, and season to taste with salt, pepper, and a dash of cayenne.

Simmer until thoroughly heated, and serve.  Makes 6 servings.

(Origin - "Woman's Day Collector's Cook Book" by Woman's Day magazine, 1960. Introduction by James Beard, illustrations by Joseph Low.)

More "Lost" Classic Recipes
Classic Beef Stroganoff with Sour Cream (1967) Classic Creamed Chicken a la King (1981)

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